What do you do when you have too many leftover egg whites from making ice cream? Nooooooooo - not egg white omelettes! Make this Classic Angel Food Cake Recipe! Just a few easy ingredients, will give you a super springy, super tasty cake. We like our Angel food cake with strawberries and whipped cream.
|Large egg whites||12 (at room temperature , about 400 mL)|
|Pure vanilla extract||7 Milliliter (about 1 1/2 tsp)|
|Cream of tartar||7 Milliliter (about 1 1/2 tsp)|
|Coarse salt||2 Milliliter (about 1/2 tsp)|
|Granulated sugar||300 Gram (about 375 mL /1 1/2 cups)|
|Cake and pastry flour||160 Gram (about 310 mL / 1¼ cups)|
1.Preheat your oven to 180ºC (350ºF) .
2.Whip egg whites in a stand mixer at medium-low, until frothy.
3.With the mixer still running add salt, cream of tartar, and vanilla.
4.Increase speed to medium and then whip in sugar 1 tbsp at a time.
5.Continue whipping until whites are glossy and stiff peaks form when beater is lifted.
6.Transfer meringue to a large bowl and sift one-third of flour over the meringue and gently fold in.
7.Repeat 2 - 3 more times with the remaining flour, folding to completely incorporate.
8.Transfer batter into ungreased 9" tube / angel food pan and run your spatula through to remove air pockets.
9.Smooth top with the back of your spatula and tap the pan a few times on the countertop.
10.Bake until cake springs back when touched lightly or a cake tester inserted in centre comes out clean, 35 to 40 minutes.
11.Remove from oven and turn pan upside down on the neck of a wine bottle or similar inserted in the centre post hole of the pan.
12.Let cake cool completely upside down in pan. (This keeps it from collapsing)
13.Remove cake from pan, and serve bottom-side up.
14.Use a serrated knife when slicing to avoid crushing the cake.
1.You could substitute other flavourings like lemon extract, orange extract, etc.
2. A springform angel food cake pan will save you a lot of trouble.